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Creamy Carrot Soup

The Boy was very sick this week with food poisoning, and his dad, who is also a doctor, ordered me (via long-distance from France) to make his son carrot soup.  Seeing that this is “what the good doctor ordered” I quickly pulled together a yummy carroty mixture without ever having made it before.  It was that simple – if I can do it, so can anyone else! Hence, a new standby soup recipe was born.  Feel free to adjust it to your own taste, I’m thinking about adding a few slices of apple the next time for some extra sweetness!

What you’ll need (serves 2);

  • a bag of baby carrots (makes life easier when they are peeled and washed)
  • 800ml of chicken broth
  • 1 medium yellow onion 
  • 1 medium potato (peeled)
  • salt & pepper to taste
  • (optional) splash of cream on top when serving
  • (optional) experiment with spices like cumin, ginger
  • a food processor or blender 

Dice onion so it cooks quickly and is easier to blend later.  Peel and chop potato into small cubes.  

Sautee onion with a small pat of butter and a tiny swig of olive oil in a heavy-based pot (I love my Le Creuset for this) until onion softens (around 8 minutes).  

Add the chicken broth, carrots, and potato to the pot and bring to a boil.  

Allow to simmer for 15-20 minutes.

Remove from heat and pour into blender ( Patience escapes me, so I just dump the whole pot into the blender at one time)

Blend until creamy and smooth.  Now taste the soup and adjust salt / pepper to preference.  You can also add a dash of cumin or ginger for some interest, and a splash of cream binds it all together.

Bon Appetit!

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